Szechuan vegetable stir-fry with smoked tofu

Ingredients for 4 servings:

• 200 g smoked tofu
• 100 g cauliflower florets
• 100 g broad beans
• 4 garlic cloves
• 1 onion(s)
• 1 carrot(s)
• 1 bell pepper(s)
• 1 tomato(s)
• 250 ml vegetable broth, cold
• 3 tbsp soy sauce
• 3 tbsp cornstarch
• 1 tbsp rice wine vinegar
• 1 tbsp soy paste
• 1 tbsp agave syrup
• 1 tbsp Sriracha sauce
• 1 tsp Szechuan pepper
• ½ tsp five-spice powder

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

vegan, quick to prepare and crunchy

Halve the onion and slice lengthwise into strips, as well as the bell pepper. Thinly slice the garlic and carrots. Puree the tomato. Combine the sauce ingredients in a blender. If you don’t have a blender, grind or chop the Sichuan peppercorns before mixing it with the remaining ingredients. Sauté the broad beans and broccoli florets until al dente. Cut the tofu into small cubes. Heat a little oil in a wok and fry the tofu cubes until crispy all over. Add the onion and sauté until translucent. Then add the garlic, bell pepper, and carrot pieces and fry for 2 minutes, stirring occasionally. Mix in the pureed tomato and fry briefly. Season everything with salt. Add the cauliflower, broad beans, and sauce, and simmer briefly until the sauce thickens. Serve with rice.